Stone-milled 100% Swedish spring wheat, ~13% protein with ~3.5% fibre - a strong, lightly rustic flour, fuller than fully-sifted white. Additive-light and well suited to sourdough and rustic breads at 65-75% hydration. The higher protein and stone milling give good structure with some wheat character; hydrate generously and give it time to relax.
Stone-milled 100% Swedish spring wheat, ~13% protein with ~3.5% fibre - a strong, lightly rustic flour, fuller than fully-sifted white. Additive-light and well suited to sourdough and rustic breads at 65-75% hydration. The higher protein and stone milling give good structure with some wheat character; hydrate generously and give it time to relax.
The recommended hydration range for Ramlösa Kvarn Rustique Vetemjöl is 65–75%. A practical starting point is 70%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a very strong flour, Ramlösa Kvarn Rustique Vetemjöl can handle a home-oven range around 65–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Ramlösa Kvarn Rustique Vetemjöl is 16–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
For hydration, Ramlösa Kvarn Rustique Vetemjöl is listed at 65–75%, compared with Saltå Kvarn Ölandsvetemjöl at 58–65%.
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